Ha, I've noticed this trend too. And I don't like it. I like the classic chocolate bomb and it's getting harder and harder to find that. We've tried getting our espresso into various cafe's and we've been denied because ours is the classic chocolate, caramel, molasses profile. A lot of the cafe's are looking for bright espresso. We refuse to go down that path. I feel that it's a trend that will eventually circle back to the chocolate side of things. It's like what bicycle frame manufacturers did in the 90s. They moved away from the traditional triangle frame geometry and came out with really odd frame geometries. Eventually, the industry came back to its senses after all the experimentation. Some new materials were made popular and little tweaks here and there, but for the most part, the majority of frames are back to the more traditional triangular geometry. I think the same thing will happen with espresso. I don't like the bright espressos, but I also think that it's a sign of development that people are pushing the envelope to see what's out there and what can be done. Eventually it will circle back, or I should say that I HOPE it circles back to less bright espressos.

Yeh I much prefer the deep, chocolately/caramel/nutty taste over the bright ones. Some are so bright to me that they don't taste much different than an under-extracted shot b/c of that really sour twang/bite, I don't care about tasting 'floral' in my coffee. Look at Black Cat, used to be so deep and yummy, now its like really blahh sour taste.

I think part of the issue of "tangy/lemony" espresso has to do with improper brew temperatures as well. I can attest to my failings there!

That said, I often read descriptions of the chocolate-y, dark fruit-ish shots many of us love after dinner described (sometimes a bit unflatteringly) as "comfort food" shots....as if those taste profiles are somehow "lowbrow", somehow less distinguished, plebeian, etc.

Now THAT said, a local "3rd wave" style cafe (equipped with a Slayer, 10 Hario stations, siphon brewed, etc) pulled a shot for me that was EXQUISITE...sweet strawberry, zero chocolate or anything in that region. It was just a magnificent representation of that particular bean, an El Salvador.I didn't see the actual bean used, nor did I care.So, I believe a great shot can showcase the fruit/acidic elements, minus the caramel and chocolate. It's that damned LEMON thing...at least for me.

Mmmnn, strawberry. Brown Coffee Co. is featuring something this week they call "Barn Burner" espresso (a blend) that is hugely fruit-forward; but sweet, not acidic at all. This is a new offering for them, I think; at least I hadn't seen it before.

This provoked a "WOW" moment in the shop. I mean, I sat with my shot and my water, took that first sip (I could smell the strawberry beforehand), and said, out loud, "Wow!"

Sometimes I hear about different fruit flavors being present in coffee, and I can sort of half-taste them with the power of suggestion working for me. But this was different.

And, much to my pleasure, I was able to come close to that flavor experience at home. Brown recommended a high dose ratio ( 20g for a 30-ml shot, 202F, 30-second extraction) but I found the distinct fruit notes came through even with a more conventional pull.

I'm seeing the same trend in California with Four Barrel and Blue Bottle coffees going more towards bright, citrusy light roasts. I honestly don't like them, but it's nice to be able to taste the differences in regions and roasting methods.

third wave... the anti charbucks movment. taste the origin not the char. I see alot of peeps ordering 20oz lattes and mostly milk drinks these days, when did this become the norm. seems alot of people doesnt know what a good clasic espesso taste like. I admit I roast alot of my beans for 3rd wave espresso,but I also like a good chocolate/caramel bomb every now and then.

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